Recipe for the month of October
Braised Veal Cheek with Caldeirada Aromas and Creamy Potatoes
Chef Leonel Pereira
Ingredients (serves 4)
1kg Veal Cheeks
1.5kg Bell Peppers (different colours)
6 Garlic Cloves
100g Regular Mint
50g Hart’s Pennyroyal
1kg Very Ripe Tomatoes
0.5l Vinho Verde (Green Wine)
100g Olive Oil
Cut the onions and bell peppers into julienne strips. Peel and slice the tomatoes. Peel and chop the garlic. Fry all these in the olive oil flavoured with both types of mint. Add the white wine and simmer for a few minutes.
Remove any skin and fat from the veal cheeks, season withfleur de sel, black pepper and mint cut into julienne strips. Lightly brown in olive oil and add to the onion mix prepared earlier. Cook on a low heat for 2 hours (add a little water if required).
Peel and boil the potatoes with a little salt, drain the water and beat in the thermomix together with a little of the onion mix. Once a creamy consistency has been achieved it is ready. Set aside.
Serve thin slices of the veal cheeks over the creamed potatoes and place some of the onion mixture over the veal cheeks.
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